Mashed Sweet Potatoes With Autumn Spices

• 3 pounds medium-size sweet potatoes (about 8 oz. each)
• 1/3 cup peach preserves
• 1/4 cup butter, melted
• 2 tablespoons light brown sugar
• 2 tablespoons dry sherry
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• Garnish: crumbled gingersnaps

1. Preheat oven to 350u0b0 with oven rack 8 inches from heat. Pierce potatoes several times with a fork; place potatoes on oven rack, and place a piece of aluminum foil on the rack below to catch drips. Bake potatoes 40 minutes or until tender. Cool slightly (about 10 minutes).
2. Peel potatoes, and press through a ricer or mash with a potato masher until smooth. (Do not use a mixer or food processor.) Stir in preserves and next 9 ingredients until well blended. Spoon sweet potato mixture into a lightly greased 2 1/2-qt. baking dish.
3. Bake at 350u0b0 for 20 minutes or until hot.
4. Brought to the table by Sheri Castle (adapted from The New Southern Garden Cookbook).

sweet potatoes, peach preserves, butter, light brown sugar, sherry, lemon zest, lemon juice, kosher salt, nutmeg, ground ginger, ground cinnamon

Taken from www.myrecipes.com/recipe/mashed-sweet-potatoes-1 (may not work)